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Recipe: Fresh Herb-Yogurt Muffins (using basil, oregano or rosemary)

Breads - Muffins, Quick Breads
FRESH HERB-YOGURT MUFFINS

1 cup plain low-fat yogurt
1/3 cup olive or vegetable oil
2 tablespoons fresh basil, oregano or rosemary leaves, chopped (or 2 tsp dried basil, oregano or rosemary leaves)
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons grated lemon peel
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4-inches, or place paper baking cup in each muffin cup.

Beat yogurt, oil, basil and egg in large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups (about 3/4 full).

Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Makes 12 muffins
Source: Betty Crocker
MsgID: 0225677
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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